Pistachio Cake with White Chocolate Frosting

Pistachio Cake with White Chocolate Frosting

Celebrate Christmas in style with this spectacular cake. Decorating the frosted cake makes it even more special.

Recipe from Better Homes and Gardens
SERVINGS
16
PREP TIME
1 hr

Pistachio Cake with White Chocolate Frosting

Celebrate Christmas in style with this spectacular cake. Decorating the frosted cake makes it even more special.

Ingredients
  • 5   egg whites
  • 2   cups all-purpose flour
  • 1   tablespoon baking powder
  • 1/4  teaspoon salt
  • 3/4  cup butter, softened
  • 1 1/2  cups sugar
  • 1   teaspoon vanilla
  • 1   cup milk
  • 1/4  cup salted roasted pistachio nuts, finely ground
  • 2   teaspoons finely shredded orange peel
  •  White Chocolate Frosting (see recipe below)
  •  Caramelized Stars (see recipe below) (optional)
  •  Chopped pistachio nuts (optional)
  •  Shaved white baking chocolate with cocoa butter (optional)
Caramelized Stars
  •  Nonstick cooking spray
  • 1/4  cup sugar

White Chocolate Frosting
  • 6   ounces white baking chocolate
  • 1/2  cup (1 stick) butter, softened
  • 2   teaspoons vanilla
  • 6   cups powdered sugar
  • 1/3  cup milk

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Directions
1. 
Allow egg whites to stand at room temperature for 30 minutes. Meanwhile, lightly grease bottoms of three 8x1-1/2-inch round cake pans*. Line bottoms of pans with waxed paper. Grease and lightly flour bottoms and sides of pans; set aside. In a medium bowl, stir together flour, baking powder, and salt; set aside.
2. 
Preheat oven to 350 degrees F. In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and vanilla; beat until combined. Alternately add flour mixture and milk to butter mixture, beating on low to medium speed just until combined.
3. 
Thoroughly wash and dry beaters. In a medium bowl, beat egg whites on high speed until stiff peaks form (tips stand straight). Gently stir about 1 cup of the beaten egg whites into batter to lighten. Fold remaining beaten egg whites into batter. Fold in ground pistachios and orange peel. Pour batter into prepared pans.
4. 
Bake for 25 to 30 minutes or until cake springs back when lightly touched. Cool in pans on wire racks for 10 minutes. Remove cakes from pans. Cool completely on racks.
5. 
Spread White Chocolate Frosting between layers and over sides and top of cake. Just before serving, if desired, top with Caramelized Stars, chopped pistachios, and shaved white chocolate. Makes 16 servings.
Caramelized Stars
1. 
Allow egg whites to stand at room temperature for 30 minutes. Meanwhile, lightly grease bottoms of three 8x1-1/2-inch round cake pans*. Line bottoms of pans with waxed paper. Grease and lightly flour bottoms and sides of pans; set aside. In a medium bowl, stir together flour, baking powder, and salt; set aside.
2. 
Preheat oven to 350 degrees F. In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and vanilla; beat until combined. Alternately add flour mixture and milk to butter mixture, beating on low to medium speed just until combined.
3. 
Thoroughly wash and dry beaters. In a medium bowl, beat egg whites on high speed until stiff peaks form (tips stand straight). Gently stir about 1 cup of the beaten egg whites into batter to lighten. Fold remaining beaten egg whites into batter. Fold in ground pistachios and orange peel. Pour batter into prepared pans.
4. 
Bake for 25 to 30 minutes or until cake springs back when lightly touched. Cool in pans on wire racks for 10 minutes. Remove cakes from pans. Cool completely on racks.
5. 
Spread White Chocolate Frosting between layers and over sides and top of cake. Just before serving, if desired, top with Caramelized Stars, chopped pistachios, and shaved white chocolate. Makes 16 servings.
White Chocolate Frosting
1. 
Allow egg whites to stand at room temperature for 30 minutes. Meanwhile, lightly grease bottoms of three 8x1-1/2-inch round cake pans*. Line bottoms of pans with waxed paper. Grease and lightly flour bottoms and sides of pans; set aside. In a medium bowl, stir together flour, baking powder, and salt; set aside.
2. 
Preheat oven to 350 degrees F. In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and vanilla; beat until combined. Alternately add flour mixture and milk to butter mixture, beating on low to medium speed just until combined.
3. 
Thoroughly wash and dry beaters. In a medium bowl, beat egg whites on high speed until stiff peaks form (tips stand straight). Gently stir about 1 cup of the beaten egg whites into batter to lighten. Fold remaining beaten egg whites into batter. Fold in ground pistachios and orange peel. Pour batter into prepared pans.
4. 
Bake for 25 to 30 minutes or until cake springs back when lightly touched. Cool in pans on wire racks for 10 minutes. Remove cakes from pans. Cool completely on racks.
5. 
Spread White Chocolate Frosting between layers and over sides and top of cake. Just before serving, if desired, top with Caramelized Stars, chopped pistachios, and shaved white chocolate. Makes 16 servings.

Make Ahead Tip

  • If using Caramelized Stars, prepare stars as directed. Store in an airtight container at room temperature for up to 2 weeks. Prepare, bake, and frost the cake as directed. Cover and chill cake for up to 24 hours. Let cake stand at room temperature for 30 minutes before serving.

Note

  • *

    If you don't have three cake pans, chill one-third of the batter while you bake the first two cakes. After removing one of the baked cakes from pan, wash and dry the pan. Prepare pan as directed; bake the chilled batter as directed.

nutrition information

Per Serving: cal. (kcal) 514, Fat, total (g) 19, chol. (mg) 44, sat. fat (g) 12, carb. (g) 82, fiber (g) 1, pro. (g) 5, vit. A (IU) 486, vit. C (mg) 1, sodium (mg) 230, calcium (mg) 61, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet
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